Pan seared asparagus and sautéd tomatoes are the perfect accompaniment to grilled leg of lamb. A simple and delicious springtime keto meal.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Calories 612kcal
Ingredients
Lamb:
10ounceslamb loin
Salt and pepper
1 ½teaspoonolive or avocado oil
Pan Roasted Asparagus:
2tablespoonolive or avocado oildivided
0.3ouncesminced garlic
3ouncesmixed cherry tomatoeshalved
0.7ouncessliced black olives
6ouncesasparagus spears
Salt and pepper
½lemon
0.5ouncesshredded Parmesan
Instructions
Lamb:
Liberally salt and pepper lamb. In a large skillet over medium high heat, add the oil. When oil begins to shimmer, add lamb loin and cook, turning once, until browned all over, about 2 to 4 minutes per side.
Transfer to a carving board and tent with foil.
Asparagus & Tomatoes:
In the same skillet over medium heat, add 1 tablespoon olive oil and the garlic. Sauté 30 seconds. Stir in tomatoes and olives and cook, stirring frequently, for 2 minutes. Transfer to a mixing bowl.
Turn heat to medium high. Add remaining oil and the asparagus in a single layer. Cover and cook until asparagus is bright green, about 4 minutes. Uncover and increase heat to high. Season with salt and pepper and cook, turning with tongs, until browned on the edges and tender. Remove to a plate and squeeze lemon over. Top with tomato mixture and parmesan cheese.
Notes
Food energy: 612kcal Total fat: 44.30g Calories from fat: 398 Cholesterol: 127mg Carbohydrate: 7.73g Total dietary fiber: 2.73g Protein: 39.91g